RealCuisine Recipe

The original Leland Hotel horseshoe sauce

Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’s still produced, but I’ve never been able to find it. Do NOT use pre-grated cheese; it’s coated with a substance that keeps the shreds separate, which isn’t harmful, but keeps pre-grated cheese from completely melting into sauces.

Using good beer is also essential for great horseshoe sauce. I have no idea what kind of beer was used in Schweska’s original, although I’m sure the sauce was tastier once he could use real beer. I use an English ale such as Bass, or English-style IPA for maximum flavor and because of the sauce’s Welsh rarebit connection.

This sauce is so delicious it’s tempting to eating spoonfuls right from the pan. I also use it as a base for cheese soup, macaroni and cheese and more.

½ c. unsalted butter ½ c. all-purpose flour 1 tsp. salt ¼ tsp. dry mustard 1/8 tsp. cayenne

Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste.

Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick.

2 c. whole milk, at room temperature 1 T. Worcestershire sauce 8 oz. sharp cheddar, grated ¾ c. beer, at room temperature

Remove the saucepan from the stove.

Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted .

Whisk in the beer, and return the saucepan to the stove. Cook, stirring constantly, until the sauce comes just to a bare simmer. Do not let it boil.

Makes approximately 1 quart.